Strawberry Cream Cheese Cupcakes

Easy strawberry cream cheese cupcakes – vanilla cake with delicious fresh strawberry cream cheese frosting! Make these cupcakes under 1 hour for some baking fun.

In case I have not talked about it here on my blog, I love cheesecakes!

Baked, non-baked, or even the latest trending basque cheesecakes – I love them all! Let’s admit it – most of the time, an whole cheesecake can be really too much for 1 person to finish (haha!!), or I might just feel too lazy to make an entire cheesecake at times. So I turn to cupcakes with cream cheese frosting when that happens!

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How Are These Strawberry Cream Cheese Cupcakes Made?

The base of these cupcakes are a simple butter-based vanilla cake.

Most butter-based cakes can be a little on the denser side. This recipe uses the easy butter-and-sugar creaming method. You will also see that we substitute part of the butter with some oil, which helps the cake to retain more moisture.

As you cream the butter, oil and sugar together, do take time to beat them till light and fluffy. However, also take note to not overbeat them.

For the cream cheese frosting, it can be made easily with just 3 main ingredients: cream cheese, butter and icing sugar. Don’t skip the vanilla extract to give the frosting more flavor!

Can I Make These Cupcakes In Advance?

You can certainly make these cupcakes 1 day in advance. Simply place the frosted cupcakes (in an airtight container) into the fridge overnight. Let the cupcakes stand in room temperature for about 10-15 mins before serving, as the cake is probably going to be hard in texture as it is chilled.

How Do They Taste Like?

Unlike light chiffon cupcakes, these cupcakes is slightly on the denser side – BUT they are not dry, nor do they taste like kueh!

You’ll bite into the slightly velvety crumbs, which is light and moist for butter-based cakes. They do have a little more denser bite compared to lighter chiffon cupcakes, which we are so used to in Singapore!

Overall, I do enjoy this texture with slight bite, paired with the cream cheese frosting!

>> OTHER DELICIOUS EASY DESSERT RECIPES

• Strawberry Daifuku
• Blueberry Glazed Baked Donuts
• Bunny Macarons

Can I Use Fruit Puree in The Frosting Instead?

The cream cheese frosting uses freeze-dried strawberry powder. The dried powder imparts a more intense berry flavor into the frosting without compromising the stability.

If you do not have fruit powder,  you can cook down some strawberries (cut) with sugar to a thick jam consistency. Let it cool before adding little by little into the frosting for flavor. Take note to not use juice to flavor the frosting. That will be too liquid to be used in the frosting, which will cause the frosting to split if amount added is too much.

Strawberry Cream Cheese Cupcakes

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• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 12 Cupcakes 1x

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Description

Easy strawberry cream cheese cupcakes – vanilla cake with delicious fresh strawberry cream cheese frosting! Make these cupcakes under 1 hour for some baking fun.

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Ingredients

Units MUS Scale 1x2x3x

Vanilla Cupcake

• 160 g plain flour
• 1 & 1/4 tsp baking powder
• 1/4 tsp salt
• 84 g unsalted butter (softened)
• 110 g caster sugar
• 2 tbsp oil ((30ml))
• 1/2 tsp vanilla extract
• 75 ml milk (room temperature)
• 1 egg

Strawberry Cream Cheese Frosting

• 170 g cream cheese (bring out from fridge for a couple of mins)
• 84 g unsalted butter (softened)
• 1/2 tsp vanilla extract
• 120 g icing sugar
• 2 tsp freeze-dried strawberry powder
• 6 pcs strawberries, halved

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Instructions

Vanilla Cupcakes

1. Preheat oven to 170C. Line cupcake pan with liners.
2. Add vanilla extract into egg and set aside. Sift together flour, baking powder, and salt. Set aside.
3. Place softened butter, oil, and sugar into mixing bowl. Beat together at medium speed for about 3-4 mins, until light and fluffy.
4. Add in egg mixture in 3 batches. Be sure to beat the mixture well with each addition.
5. Add in 1/2 portion of the dry ingredient to the mixture. Mix till incorporated well. Scrap down the sides of the mixing bowl if needed.
6. Add in milk and mix well.
7. Mix in remaining portion of dry ingredients. Ensure batter has no traces of white flour left. Scrap down the sides of the mixing bowl if needed.
8. Bake in preheated oven at 170C for 15-18 mins (middle rack). Remove from oven when a skewer inserted in the middle of cupcake come out clean. Cool completely on wire rack before frosting.

Strawberry Cream Cheese Frosting

1. Beat together cream cheese and icing sugar till a little lightened.
2. Add in softened butter and vanilla extract. Whip together till light.
3. Mix in freeze-dried strawberry powder.
4. Decorate the cupcakes as desired. Top each cupcake with halved strawberry. Chill cupcakes in fridge after frosting.

Notes

The cupcakes will be paler than usual cupcakes. Once there is no wet crumbs on the cake tester or skewer, they are baked.

Do not bring cream cheese to room temperature for too long, as the mixture will be runny and difficult to frost.

Place mixing bowl into fridge for about 15-20 mins if frosting turns out runny. After 15 mins, beat the frosting together again and it should be firmer.

I’m using Wilton 1M tip for the frosting.

• Category: Cupcakes, Dessert
• Cuisine: American

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